Cauliflower Soup with Marcona Almond and Piquillo Pepper Relish

If you can find it, use orange cauliflower; it won’t change the soup’s flavor but will give it a lovely golden color.

• Kosher salt
• 1-3/4 lb. (6 to 7 cups) cauliflower florets (from 1 medium head)
• 4 Tbs. unsalted butter
• Freshly ground black pepper
• 1/4 cup Marcona or regular almonds (roasted and salted), finely chopped
• 1/4 cup jarred piquillo peppers or roasted red peppers, rinsed, seeded, and finely diced
• 2 Tbs. extra-virgin olive oil
• 1 Tbs. thinly sliced fresh mint
• 1 medium clove garlic, minced
• 1/2 tsp. crushed red pepper flakes

Bring 6 cups water to a boil in a 4-quart pot over high heat. Add 1 tsp. salt, then add the cauliflower and boil until very tender, 10 to 12 minutes. Drain the cauliflower in a colander set over a large bowl to catch the cooking liquid and let the cauliflower cool slightly.


Working in 2 batches, purée each batch of cauliflower with 2 cups of the cooking liquid and 2 Tbs. of the butter in a blender until very smooth. Season to taste with salt. (The soup can be made up to 4 hours ahead.)


In a small bowl, combine the almonds, peppers, oil, mint, garlic, and pepper flakes Season to taste with salt and pepper. (The relish can be made up to 1 hour ahead.)


When ready to serve, gently reheat the soup over medium-low heat. Garnish each serving with a spoonful of the almond relish.